I must admit that I am overly addicted to chocolates, specifically dark chocolate. Whenever I am a bit irked of having the same old plain dark chocolate , brownies come as a saviour. The bitter aroma of the chocolate, nuttiness of the walnuts, dark indulgent gooey texture is to crave for. A smart epicurean can never deny at least a bite of this decadent dessert. Cheery on the cake is if dark chocolate fudgy walnut brownie is paired with a chilled scoop
of vanilla ice-cream – a marriage made in heaven. So let us stop drooling, and start baking.


Yield: approximately 1 kilogram cake


  • 1 cup (175 grams) Dark chocolate chips
  • ½ cup (115 grams) Unsalted butter, at room temperature
  • 1 and ¼ cup (156.5 grams) All-purpose flour
  • 3 tablespoons Cocoa powder
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • a pinch of Salt
  • ¾ cup ( 187.5 grams) Yogurt
  •  1 cup (200 grams) Sugar
  • 2 teaspoons Vanilla essence
  • ¼ cup (61.25 ml) Milk
  • ½ cup (62.5 grams) Walnuts

Method :

  • Preheat Oven to 180 degree Celsius and grease a baking tin.
  • In a heat proof bowl, add butter and chocolate chips. Simmer over a double boiler(see note) until chocolate melts. Mix well until butter is incorporated. Keep aside and let it cool down.
  • Take a mixing bowl and sift all-purpose flour, cocoa powder, baking powder, baking soda and salt at least 4-5 times.
  • In another mixing bowl, whisk curd and add sugar to it. Mix well until foamy.
  • Then add vanilla essence and milk to the above mixture and mix well.
  • To this mixture, add room temperature chocolate mix.
  • Fold in the sifted dry ingredient mixture to the above batter in 3 batches and keep mixing until everything is well combined.
  • Roll walnuts in plain flour and add them to the batter and give a final mix.
  • Pour the batter in the prepared pan and bake in the preheated oven at 180 degree Celsius for about 30 – 35 min or until a toothpick inserted in the centre comes out clean.


  • Double boiler method – take a heavy bottom heatproof bowl and fill it with water to half of it’s height. Simmer the water. Place another bowl on top of this bowl approximately of the same size and put all chocolate chips into the upper bowl, so as to save direct heat from coming in contact with the chocolate.

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